The galley guide

Wipe the beef with a wet cloth, place rib side down in a large roasting pan and dust all over with salt and pepper. Then sprinkle roast all over with plenty of flour, letting the surplus flour fall into the pan. Place in a very hot oven, every 10 min. spoon¬ ing the melted fat and flour over the roast. Allow approximately 17 min. for each pound of meat to cook. After the first 15 min. the heat should be reduced, and the roast laid in turn on each side to brown. To make brown pan gravy remove fat from the pan to leave about 4 tablespoons after roast is done. Leave oven door open and reduce heat, or 6o place pan on front of top of stove (if a coal stove) ; add 4 tablespoons flour to the fat in the pan and stir until well browned; add gradually 2 cups boiling water, cook 5 min., stirring, season with salt and pepper to taste and pour through strainer before serving. Roast potatoes should be served with Roast Beef, as they are cooked at the same time (Recipe No. 935). 620 — Pot Roast of Beef. A pot roast is usually made from a solid piece of the shoulder, without bone, weighing 4 to 5 lb. Wipe the piece, season with salt and pepper, dust it thoroughly with flour and brown it quickly in a very hot frying pan in which is 1 tablespoon Crisco or butter. When brown place in a pot with as many small onions, cut up carrots and turnips as desired, and fill kettle with enough cold water to cover the meat. Then cover the pot closely and cook over a slow fire for 4 hr. When cooked place meat on a platter with the vegetables around it. Pour the fat off the gravy remaining in the kettle and thicken with flour which has been mixed to the consistency of paste with cold water, allowing *4 cup flour to each 2 cups of gravy in the pot after the surface fat is poured off. Pour over the meat and vegetables when thoroughly stirred and hot. 621 — Boiled Chicken or Fowl. Note: Instructions for Cleaning and Dressing Poultry. Remove hairs and down from the plucked bird by holding it over a flame until all parts have been 6 1 singed. Cut off the head and cut through the skin around the leg 1 in. below the leg joint, being care¬ ful not to cut the tendons. Place the leg over the edge of a board and snap the leg bone at the point where the skin has been cut. Then hold the bird firmly and pull off the foot. The tendons will come out of the leg with the foot. Make an incision below the breast bone large enough to admit the hand and remove entrails, with which will come gizzard, heart and liver. Care must be taken not to rupture the gall bladder, which lies under the surface of the right lobe of the liver, because it con¬ tains bile which imparts a bitter flavor to the meat with which it comes in contact. The lungs (spongy, red substance) are located within the ribs on each side of the backbone. They must be completely removed, as must the kidneys from a hollow near the end of the backbone. Work two fingers under the skin close to the neck and locate the windpipe, which must be withdrawn; also the crop, which is a receptacle adhering to the skin at the base of the windpipe, close to the breast. Draw down the neck skin and cut off the neck close to the body, leaving enough skin to fasten under the back. Wash the bird by allowing cold water to run through it.